Cajun Pork Tenderloin
with Hearty Wedge Salad
Cooking time
30 minutes
Servings
2/4
Calories
650 /serving
What's more paleo than serving a fork-and-knife salad to go with smoky spiced meat? This wedge salad has awesome textures from head to toe, with protein-forward grated hard-boiled eggs, sunflower seeds and pepitas adorning crisp thick-cut iceberg and beets.
We will send you:
- 340g Canadian-raised pork tenderloin (high-protein serving)
- 2 Hard-boiled eggs
- 200g Diced beets
- 1 Head of Iceberg lettuce
- 30ml Organic BBQ sauce (no added sugar)
- 25g Roasted pepitas (pumpkin seeds)
- 25g Sunflower seeds
- 45ml Sweet, Savoury Honey-Dijon vinaigrette
- 8g Smoky Cajun spices (smoked paprika, mustard, onion powder, garlic powder, oregano, thyme, kosher salt)
Contains: Eggs • Mustard
You will need:
Basting brush
Grater
Medium pan
Oil
Parchment paper
Salt & pepper (S&P)
Sheet pan
Total Fat
37 g
Saturated Fat
6 g
Sodium
680 mg
Total Carb
24 g
Sugars
14 g
Protein
53 g
Fibre
6 g
Preparation
Roast the beets
- Preheat the oven to 450°F.
- On a lined sheet pan, toss the beets with a drizzle of oil and S&P.
- Roast, stirring halfway, 15 to 18 min., until tender.
Cook the pork
- Meanwhile, pat the pork dry; rub with the spices, a drizzle of oil and S&P.
- In a medium pan, heat a generous drizzle of oil on medium.
- Add the pork* and cook, turning occasionally, 4 to 6 min., until seared.
- Reduce the heat to medium-low and cook, turning occasionally, 6 to 10 min., until cooked through.
- Brush with the BBQ sauce. Transfer to a cutting board and let rest before slicing.
Mise en place
- Meanwhile, cut the lettuce into 4 wedges.
Finish & serve
- Grate the eggs.
- Divide the pork, lettuce and beets between your plates.
- Garnish the lettuce with the sunflower seeds, pepitas and eggs.
- Drizzle the lettuce with the vinaigrette. Bon appétit!
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*Health Canada recommends cooking pork to a minimum internal temperature of 71°C.
